Mullet with Thyme and Rosemary

4 small whole fish, gilled, gutted and scaled

Olive oil

1 tbsp. rosemary and thyme, chopped

Extra sprigs of rosemary and thyme

Sea salt to taste

• Make three small incisions on either side of fish.

• Sprinkle chopped herbs into cavity.

• Use extra herb sprigs to brush on olive oil.

• Grill fish under moderate heat.

• From time to time, brush fish gently with olive oil.

• Turn fish once only so not to damage the skin.

• Sprinkle with sea salt.

• Serve with tomato salsa or herb and tomato mayonnaise.

• Serves 3-4.